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Dead Rat Club IPA

Dead Rat Club IPA

American IPA • All Grain • 5 gal

DRC PALE ALE

testing

July 14, 2015  02:02pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 5.27 lbs Pearl Pale Ale Malt;Thomas Fawcett

    Pearl Pale Ale Malt;Thomas Fawcett

  • 5.55 lbs Budvar Under-Modified Pale

    Budvar Under-Modified Pale

    Requires multiple temperature mash. The same malt used by the "original Budweiser" brewery, Budweiser Budvar.

  • 1.28 lbs Golden Naked Oats

    Golden Naked Oats

    Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.

  • 0.65 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 0.13 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • 0.7 oz Chinook -13.0 AA% pellets; boiled 60 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 0.50 oz Wakatu™ -7.5 AA% pellets; boiled 15 min

    Wakatu™

    Bred from 2/3 Hallertau Mittelfrüh, open pollinated by 1/3 New Zealand derived male. Restrained floral notes and freshly zested lime. Released by Hort's Riwaka Research Center in 1988. Complimented for its rounded flavor, moderate co-humulone, outstanding oil profile and rewarding finish.—hopunion.com

  • 0.50 oz Phoenix -10.0 AA% pellets; boiled 1 min

    Phoenix

    Attractive English aroma with high alpha-acid. excellent.

  • FermentisUS-05Safale US-05

    FermentisUS-05Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 14 -India Pale Ale (IPA)

Subcategory: B -American IPA

Range for this Style
Original Gravity: 1.065 1.056 -1.075
Terminal Gravity: 1.013 1.010 -1.018
Color: 10.8 SRM 6 -15
Alcohol: 6.8% ABV 5.5% -7.5%
Bitterness: 51.8 IBU 40 -70

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